Beet and Sweet Potato Chips

SWWEETS  &  BEEEEETS

7863450_origTHE MOST FRAGRANT  & FLAVORFUL BOUQUET!! 

These chips are absolutely lovely.  I fried them in coconut oil and sprinkled them with salt, and tossed them around with a bit of chopped cilantro.  Oh, if only someone would propose to me with such a fragrant and colorful bouquet!! It’s just so purdy!

 

This makes roughly a 2 serving snack, however that number may easily get cut in half, if you or someone you know comes equipped with a not-so-modest appetite.
 
Peel 1 medium sweet potato and 1 large beet.
Shave them into thin pieces. I had better success with the beets I cut with a knife and potatoes I shaved with a peeler.  Of course, a mandolin will settle all debates/comparisons.
Now coconut oil is pretty expensive, so I wouldn’t recommend grabbing a 6 quart pot, and topping it off with oil.  Instead, I used a 1 quart quart pot, and filled it up 1/3 of the way, and I cooked my sliced veggies in batches.  Keep the veggies moving around with a slotted spoon so they don’t get stuck together.
Remove the chips, when they begin to brown and crisp.  Sprinkle them with a good amount of sea salt, and fresh chopped cilantro. For those who aren’t cilantro-lovers, many herbs would work nicely in its stead; rosemary, parsley, anything you love.

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Then shove the cooled chips into the roled up business section of the New York Times and
hand them over to the person you’re crushin’ on, orrr for a little semi-mid-week self-love treatment,  eat them all alone!

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